Fry chopped peppers, chopped garlic, basil, finely chopped onion, parsley and add salt to taste. Peel tomatoes, cut them into small cubes, and add them in the pan. Leave on low heat until sauce thickens. Add vinegar and sugar. Sprinkle with pepper and joints to cool. Cut eggs in half lengthwise. Remove yolks, blend them, and add to mixture. Fill eggs with mixture. Leave the eggs in the refrigerator for 30 minutes before serving them.